Beer Bread
Ingredients: 63 g white wheat flour (without raising additives) 1 1/2 teaspoons active dry yeast 125 ml warm water (approximately 40°C) 355 ml beer at room temperature 511 g white wheat flour (without raising additives) 1 1/2 teaspoons sea salt or fine pink salt
In a large bowl, start by adding the first three ingredients: flour, yeast, and sugar. These are the foundation of the recipe and will contribute to the flavor and texture of the bread. Use a whisk to mix the ingredients well, ensuring that the yeast and sugar are evenly distributed in the flour. Once you have a homogeneous mixture, cover the bowl with a clean towel or plastic wrap and let it sit in a warm environment for 30 minutes. This step is crucial, as the heat will activate the yeast, and the dough will begin to ferment, forming air bubbles.
After the waiting time has passed, add the beer, which will not only provide a distinct flavor but also an interesting texture to the bread. Next, add the remaining flour and salt. Mix well with a wooden spoon or a fork until you obtain a sticky dough that easily pulls away from the sides of the bowl. Cover the bowl again and let the dough rise for two hours in a warm place. During this time, the dough will grow and aerate, making the bread fluffier.
After the two hours, use a spatula to detach the dough from the sides of the bowl and transfer it to a floured surface. It is important not to knead the dough, but just to gently roll it and shape it into the desired form, being careful to keep it as compact as possible. Then, transfer the dough to a baking tray lined with aluminum foil and sprinkle a little flour on top to prevent sticking. Cover the tray again and let the dough rest for 40 minutes.
Meanwhile, preheat the oven to 200 degrees Celsius (gas 6) and place a tray of water at the bottom of the oven. This method will create steam, helping to form a crispy crust. Before placing the bread in the oven, make a few shallow cuts on the surface of the dough with a sharp knife to allow for expansion during baking. Bake the bread for 35-40 minutes or until the crust turns golden and sounds hollow when tapped lightly. Once done, transfer the bread to a cooling rack to cool completely before slicing. This way, you will achieve delicious bread with a perfect texture and unmistakable flavor!
